Health, well-being and food
24 September 2021, Seytoo
Thanks to its components, this most digestible fatty food is an asset to stay in good health.
Among edible oils, olive oil extracted from the fruits of the olive tree occupies a prominent place, as much for its taste as for the beneficial action it has on our health.
Its benefits have been known for thousands of years. Indeed, archaeological excavations have made it possible to attest to the presence of the olive tree in all the countries of the Mediterranean basin from the third millennium BC.
It is true that olive oil, made up of 99% fat, has monounsaturated fatty acids that lower total cholesterol levels and in particular that of “bad” cholesterol in the blood. In addition, the vitamin A and vitamin E content of olive oil enhances its cardiovascular benefits. But by facilitating the digestion of heavy foods such as fat, olive oil would also have a preventive action against colon cancer and even against breast cancer. Its richness in omega 9 would protect the human brain against aging. Thus, thanks to its components, this most digestible fatty food is an asset to stay in good health.
Moreover, its taste and aroma give it a special place in the kitchen. First of all, olive oil has the advantage that it can be used both raw and cooked. This is because it only deteriorates above 210 ° C (its smoke point is not reached quickly). Let us remember that oil that smokes becomes toxic and should not be consumed. However, olive oil is widely consumed raw, especially in the preparation of traditional sauces from the Mediterranean basin such as tapenade or aioli, but also in classic dressings.
Finally, olive oil is used in cosmetology and is used in the manufacture of many beauty products.
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